Tuna Pasta Salad

1. Fill the kettle with water and boil. Whilst it’s boiling, grab a scale to measure out your pasta, then cover with boiling water and half a teaspoon of salt. That should cook for about 8-9 minutes (I don’t love mushy meal prep pasta, so I go a little shorter than the instructions say). 

2. Now it’s time for the more fun bit - the topping! Grab a big bowl, chopping board and sharp knife. 

3. Drain your tuna and empty into the big bowl, add the yoghurt and spices, then mix well! 

4. Set that to one side and dice up your cucumber, spring onion and pepper, drain the sweetcorn and add to the tuna mix. You should be around 8 minutes now - time to drain the pasta. 

5. Splash a tiny bit of water into the tuna mix just to slacken it off, then drain the pasta. Mix the pasta through the tuna mix and split out to 2-3 portions. 

6. I like to serve this one cold, so all you need to do is store it in the fridge and take it out when you’re ready to eat.

   
   

   Why yoghurt instead of mayo? Personally, I find mayo too claggy and heavy, so I prefer the lighter option, plus the spices to liven it up! plus the yoghurt has a little more protein, so that’s a winner too! 

Serves 2

490 calories per portion

39g Protein

39g Carbs

4g Fat